Here you go, another pasta recipe! I hope you’re not getting sick of these yet. Leave it to me to make be making all these pastas in the summer while everyone else is gearing up for warm weather and swim suit season. Oh well, that’s who I am.
This week I bring you pasta puttanesca, politely translated to the “working girl’s pasta.” Traditional puttanesca has capers and anchovies, but per usual I didn’t have all the right ingredients in my kitchen so I doubled up on the olives to make up for it. Since the olives are pretty salty I don’t add much salt to the sauce, but feel free to adjust that to your tastes.
1 Tablespoon olive oil
1 onion, cut into thin slices
14 oz crushed tomatoes
1/2 teaspoon salt
1 teaspoon red pepper flakes
1 1/2 cups pitted kalamata olives
3 cloves garlic
1 lb spaghetti or bucatini
1 cup cherry tomatoes, halved
4 fresh basil leaves
grated cheese for topping
1. Place the olive oil and onions in a pan on low heat. Cook until the onions are soft and translucent, about 7-8 minutes.
2. Add the crushed tomatoes, red pepper flakes and salt to the pan with the onions and stir to combine. Continue cooking on low heat, stirring often until the sauce starts to bubble.
3. Combine the olives and garlic in a food processor and pulse for just a few seconds until they’re chopped but not too small. Add the olives and garlic to the sauce and cook for about 20 minutes, stirring often.
4. While the sauce is cooking, cook and drain your pasta in a bowl of salted water.
5. Once the sauce is done, turn off the heat and add the cherry tomatoes. Then add the pasta and toss. Finish with chopped basil and cheese and enjoy!